CSP Food Pairing & Service 3

Question 1

What is the primary reason Scotch whisky is typically served without ice in a professional tasting setting?

Accepted Answer

Ice dilutes and chills the whisky, suppressing aromatic compounds

Answer

Cold temperatures suppress volatile aromatic compounds that rise to the surface, significantly reducing the nose and flavor complexity a professional tasting is designed to evaluate.

Question 2

Which glassware shape is most widely recommended for nosing Scotch whisky in a professional CSP context?

Accepted Answer

A tulip-shaped or Glencairn glass

Answer

The tulip or Glencairn glass has a narrow opening that concentrates aromatic compounds toward the nose, allowing the taster to fully evaluate the whisky's complex scent profile.

Question 3

A CSP candidate is asked about the appropriate serving size for a single pour of Scotch at a professional tasting. What is the standard measure?

Accepted Answer

1 oz (30 ml)

Answer

A 1 oz (30 ml) pour is standard for professional tastings, allowing evaluation of multiple expressions without undue alcohol accumulation affecting judgment.

Question 4

When pairing Scotch with a charcuterie board, which element should be avoided as it tends to clash with most Scotch expressions?

Accepted Answer

Highly acidic pickles or vinegary condiments

Answer

High acidity and vinegar clash with Scotch's alcohol and oak tannins, creating an unpleasant metallic or harsh taste that undermines both the food and whisky.

Question 5

In Scottish tradition, what is the term for adding a small amount of water to Scotch whisky to open up its flavors?

Accepted Answer

A wee drap

Answer

A 'wee drap' (a little drop) refers to the traditional Scottish practice of adding a small amount of water to whisky to unlock aromas and soften the alcohol's impact.

(CSP) Certified Scotch Professional Practice Test

(CSP) Certified Scotch Professional Practice Test

CSP Food Pairing & Service 3